Chicken Pesto Veggie Bowl
Leave a note
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
8
Low
Nutrition per serving
Calories853.8 kcal (43%)
Total Fat54.5 g (78%)
Carbs20.3 g (8%)
Sugars9.9 g (11%)
Protein71 g (142%)
Sodium639.2 mg (32%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Toss carrots and zucchini with
Step 2
avocado oil, salt, and pepper;
Step 3
roast at 400°F for 18-20 minutes.
Step 4
2. Season chicken and sear until
Step 5
cooked through; slice.
Step 6
3. Sauté spinach until wilted.
Step 7
4. Blend basil, pumpkin seeds,
Step 8
garlic, olive oil, lemon juice, and
Step 9
salt into pesto.
Step 10
5. Divide vegetables, spinach,
Step 11
tomatoes, and chicken into
Step 12
bowls; top with pesto.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
